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Ingredients:
SUSHI RICE
2 cups cooked rice
3 tablespoon rice vinegar
2 tablespoon sugar
1 teaspoon salt
2 tablespoon store-bought Furikake
CREAMY TOPPING
1 medium diced ripe mango
2 small diced Japanese cucumber
2 cups Kani shredded
200 grams cream cheese
¼ cup Japanese mayonnaise
1 tablespoon Sriracha - adjust as desired
salt and pepper to taste
50 roasted seaweed sheets/ Nori
INSTRUCTIONS
SUSHI RICE
- Mix the rice vinegar, salt, and sugar in a small bowl, mix well until sugar and salt dissolve.
- Pour the mixture to the freshly cooked rice and toss until evenly distributed.
CREAMY TOPPING
- In a bowl, combine the cream cheese, Japanese mayonnaise, and Sriracha, then mix.
- Add in the chopped Kani, ¾ of the mango, and ¾ of the cucumber. Make sure to leave enough mango and cucumber for additional layering later. Add salt to taste.
BAKED SUSHI ASSEMBLY
- In a rectangle pan, spread the sushi rice evenly then lightly press down. Sprinkle a thin layer of Fukikake on top of rice until fully covered.
- Add the creamy topping then spread evenly. Sprinkle the remaining mango and cucumber bits and a bit more Furikake on top. - Drizzle with Japanese Mayonnaise and Sriracha if desired.
- Bake at 200°C/390°F for 15 to 20 minutes.
Enjoy by scooping a portion then wrapping it in nori.
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